Black Kale & Roasted Pumpkin Salad (Vegetarian, Gluten, Grain Free & Low Carb)

This is a hearty, easy, tasty and nutritious salad made with seasonal ingredients that is perfect to serve as it is, with your favorite protein or as a side dish.

Course Healthy Salad, Main Course, Salad, Side Dish

Cuisine All around

Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, Quick, vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings 2 servings

Ingredients

4-5 stems Black kale cut into smaller pieces
1/2 Pumpkin deseeded and cut into quarters
50-75 g Goat cheese Crumbled
1 Scallion (both green and white part) thinly sliced
3-4 tbsp Pomegranate seeds
3-4 tbsp Salted almonds (or unsalted if preferred) roughly chopped
Olive oil
Sea salt

For the vinaigrette

2-3 tbsp Balsamic vinegar
1 tbsp Honey/Agave/Fiber syrup
1 tbsp Dijon mustard

Instructions

Preheat the oven to 200 degrees Celsius or your air fryer to 185 degrees Celsius.
Deseed the pumpkin and cut into 1 cm thin slices and then cut in half or thirds depending on the form of your pumpkin. Place on a parchment covered baking sheet. Drizzle with olive oil and sea salt, stir to combine. Bake in the oven for 18-25 minutes or in the air fryer for 15-20 minutes (baking time will vary slightly depending in which type of pumpkin you use). Flip halfway and bake until golden brown and fork-tender.
Meanwhile add the ingredients for the vinaigrette in a bowl and whisk to combine.
Next cut the black kale into smaller pieces. Place in a bowl.
When the pumpkin is done add to the bowl of black kale, along with scallion, pomegranate seeds, crumbled goat cheese and roughly chopped almonds. Pour the vinaigrette over the salad then mix to combine. Serve immediately.